German Cuisine
German Cucumber Salad with Yogurt and Dill (Gurkensalat)
The classic German Gurkensalat is a pristine benchmark for a light, crunchy, and cooling condiment designed to cut through rich, energy-dense mains. Paper-thin, translucent cucumber wheels are quick-salted to soften their texture while locking in an intense, loud crunch. A velvety dressing of thick natural yogurt, a splash of white wine vinegar, and a mountain of fresh dill coats each slice cleanly. It introduces a vibrant spring freshness to the plate, acting as the definitive everyday contrast to heavier comfort foods.
Dishday
Recipe overview
- Total time
- 10 min
- Prep
- 10 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 75 kcal
- Protein
- 2.5 g
- Fat
- 3.5 g
- Carbs
- 6 g
- Fiber
- 1 g
Step by step
Method
- 01
Wash the cucumbers thoroughly
Wash the cucumbers thoroughly. Peel them completely or in stripes if the skin is thick or bitter, then slice into paper-thin wheels using a mandoline or sharp knife.
- 02
Transfer the cucumber wheels to a bowl, sprinkle with salt, t…
Transfer the cucumber wheels to a bowl, sprinkle with salt, toss gently by hand, and rest at room temperature for 7 minutes to draw out excess moisture.
- 03
While the cucumbers rest, rinse the fresh dill, dry it comple…
While the cucumbers rest, rinse the fresh dill, dry it completely on a paper towel, and mince as finely as possible, discarding any woody stems.
- 04
In a small separate bowl, assemble the dressing
In a small separate bowl, assemble the dressing: whisk together the natural yogurt or sour cream, white wine vinegar, sugar, and a pinch of black pepper until the sugar dissolves.
- 05
Take the cucumbers in small handfuls and squeeze firmly over…
Take the cucumbers in small handfuls and squeeze firmly over the sink to press out the accumulated salty juice. Place the dry slices into a clean serving bowl.
- 06
Add the minced dill and the yogurt mixture to the cucumbers
Add the minced dill and the yogurt mixture to the cucumbers. Fold thoroughly with a spoon to coat every slice evenly, and serve immediately.
Dishday
Useful advice
Cooking tip
Do not skip letting the sliced cucumbers sit with salt for 5-7 minutes, then squeeze them gently by hand. Skipping this step means they will sweat into the bowl, breaking the cream and turning your dressing into watery soup.
How to serve
Serve well-chilled in deep bowls. It pairs flawlessly with potato rösti, pork sausages, schnitzels, or dense warm casseroles.
How to store
This salad cannot be stored long-term as the cucumbers continue to shed moisture over time. Slice and dress immediately before plating.
Note
To yield a flawless texture, use a mandoline slicer or a wide vegetable peeler to achieve flexible, uniformly thin ribbons or wheels.
